논문 상세보기

전처리 및 냉·해동 방법에 따른 냉이의 품질 특성 차이 KCI 등재

The Difference of the Quality Characteristics of Sheperd’s Purse (Capsella bursa-pastoris) with the Pre-treatment, Freezing and Thawing Methods

  • 언어KOR
  • URLhttps://db.koreascholar.com/Article/Detail/319621
구독 기관 인증 시 무료 이용이 가능합니다. 4,000원
산업식품공학 (Food Engineering Progress)
한국산업식품공학회 (Korean Society for Food Engineering)
초록

The conditions of blanching, freezing, and thawing for Shepherd’s purse (Capsella bursa-pastoris [L.]) were studied to improve its quality attributes during frozen storage. The washed samples were blanched with water at 100oC for 10, 20, 30, and 40 s. They were then soaked in cold water. The quality characteristics of the samples such as pH, texture, hardness, color value, and total viable cell were analyzed. The samples blanched for 30 s were frozen and thawed under several conditions and their physicochemical characteristics were analyzed. The pH value of raw samples was higher than that of the blanched sample. The values of brightness (L*), redness (a*), and yellowness (b*) decreased after blanching except the L* value of root at the condition of blanching for 40 s. Upon considering the bacterial cell counts, the proper condition was determined to be 30 s of blanching time. Blanching for 30 s was the optimal pre-treatment for minimizing the quality deterioration of the shepherd’s purse for freezing. Regarding its color change and microbial safety, faster freezing and thawing methods made less changes on the quality of frozen samples. Consequently, immersion freezing and radio-frequency thawing were the most effective in minimizing the quality change.

저자
  • 신혜림(농촌진흥청 국립농업과학원 농식품자원부) | Hye Rim Shin
  • 박지현(농촌진흥청 국립농업과학원 농식품자원부) | Ji Hyun Park
  • 이상윤(건국대학교 생명자원식품공학과) | Sang Yoon Lee
  • 박보람(농촌진흥청 국립농업과학원 농식품자원부) | Bo Ram Park
  • 한귀정(농촌진흥청 국립농업과학원 농식품자원부) | Gwi Jung Han
  • 최미정(건국대학교 생명자원식품공학과) | Mi Jung Choi
  • 김하윤(농촌진흥청 국립농업과학원 농식품자원부) | Ha Yun Kim Corresponding author